Chocolate Buttercream


Nov 06

This buttercream is the only chocolate buttercream recipe you’ll ever need.

The goal for your chocolate buttercream should be a smooth, silky, easily spreadable consistency. It’s this amazing consistency that makes smoothing out your chocolate buttercream while decorating so much easier.

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Ultimate Chocolate Cake

STEP 1: SIFT YOUR POWDERED SUGAR

First thing’s first – sift your powdered sugar! I know it adds a little time to the process, but it’s worth every extra second. It really is so crucial to making sure your chocolate buttercream is silky smooth.

You’ll first measure your powdered sugar and then whisk it through a mesh strainer to get a super fine granule. I think this is the fastest, easiest way to sift powdered sugar. 

Promise me you won’t skip this step!

STEP 2: USE SEMI-COLD BUTTER

I wish I could shout this one out to the world! Using semi-cold butter is key to ensuring your chocolate buttercream actually holds well and doesn’t fall from your spatula or off your cake. I recommend taking the butter out of your fridge about 30 minutes prior to making your buttercream. The butter should still be cold to the touch, but you’ll be able to make a slight imprint with your finger.

If the butter still feels too cold, just cut it into cubes and add to your mixer, fitted with the paddle attachment. 

We’re going to let the mixer soften the butter for us, without the butter getting too warm. It’s when the butter is too warm that it creates major problems for our chocolate buttercream. 

Run the mixer at medium speed for about two minutes to beat the butter. You’ll notice it gets lighter in color and looks fluffy and smooth. This is perfect. Scrape down the sides and bottom of your bowl and mix again for another 30 to 60 seconds.

STEP 3: ADD THE POWDERED SUGAR

You’ll now want to turn your mixer to low speed. We’re going to gradually add our powdered sugar, about a half cup at a time. This tip just helps you make less of a mess 

STEP 4: ADD HEAVY WHIPPING

Now that your powdered sugar is added, you’ll want to add your vanilla, a pinch of salt and your heavy whipping cream. The heavy whipping cream is the star of the show here! I use it in all of my buttercream recipes and it’s such a game changer. A few tablespoons will do, unless otherwise stated in my recipes.

STEP 5: BEAT THE CHOCOLATE BUTTERCREAM FOR FIVE MINUTES

With your heavy whipping cream added, it’s time for another critical step to making the best chocolate buttercream. Turn your mixer to medium-high speed and beat the buttercream for five minutes.

After five minutes is up, scrape down the sides and bottom of the bowl and mix again for another minute or so. 

STEP 6: MIX THE CHOCOLATE BUTTERCREAM BY HAND

You’ll notice your chocolate buttercream frosting lightens in color quite a bit as you beat it, but it will also darken after it sits out a bit. But it’s not quite ready to add to your cake yet.

The final step to making the best chocolate buttercream is actually mixing your frosting by hand. Grab a spatula or big wooden spoon and stir the frosting for a few minutes. You’re trying to push out the air that the electric mixer created. Doing this will help so that you don’t have all the air pockets (holes) in your frosting while you smooth the sides with your scraper.

INGREDIENTS

CHOCOLATE BUTTERCREAM FROSTING

  • 2 cup unsalted butter, slightly cold
  • 5 cups powdered sugar, measured and then sifted
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • 10 oz. good quality semi-sweet or dark chocolate, chopped melted and cooled
  • 1/4 cup heavy whipping cream

INSTRUCTIONS

  1. In a bowl fitted with a paddle attachment, beat the butter on medium high until light and fluffy.
  2. With the mixer on medium speed, gradually stream in the melted chocolate. Scrape the sides of the bowl and mix again.
  3. With the mixer on low speed, gradually add the powdered sugar. Beat on low speed for 1 minute.
  4. Add vanilla and salt and beat until combined.
  5. Slowly add whipping cream, with mixer on low speed, then increase speed to med-high and beat for another 2-3 minutes, until light and fluffy.
  6. Frost cake right away, or, if you cover and use later, make sure to mix with a rubber spatula right before applying to the cake to get rid of air bubbles.

Chocolate Buttercream Frosting

This buttercream is the only chocolate buttercream recipe you’ll ever need.

Prep Time 30 minutes

Ingredients

  • 2 cups unsalted butter, slightly cold
  • 5 cups powdered sugar, measured and then sifted
  • 1 Tablespoon pure vanilla extract
  • Pinch of salt
  • 10 oz. good quality, semi-sweet or dark chocolate chopped melted and cooled
  • 1/4 cup heavy whipping cream

Instructions

  1. In a bowl fitted with a paddle attachment, beat the butter on medium high until light and fluffy.

  2. With the mixer on medium speed, gradually stream in the melted chocolate. Scrape the sides of the bowl and mix again.

  3. With the mixer on low speed, gradually add the powdered sugar. Beat on low speed for 1 minute.

  4. Add vanilla and salt and beat until combined.

  5. Slowly add whipping cream, with mixer on low speed, then increase speed to med-high and beat for another 2-3 minutes, until light and fluffy.

  6. Frost cake right away, or, if you cover and use later, make sure to mix with a rubber spatula right before applying to the cake to get rid of air bubbles.

Recipe Notes

  1. Apply a thin layer of the chocolate frosting around the entire cake to lock in the crumbs. Place the cake in the freezer for 10 minutes to chill and set the crumb coat.
  2. Continue to frost the cake once the crumb coat is set.

And there you have it! The best chocolate buttercream frosting ever! 

I can’t wait for you to try this chocolate buttercream frosting on everything!

xx,

Courtney

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  1. If the chocolate turns into chips when I add it to the butter does that mean I didn’t wait long enough for the chocolate to cool? Or was the butter too cold?